Warm winter salad with roast veg, puy lentils & toasted hazelnuts

Salad just for the summer? Not if it’s packed with roast veg and and warming lentils like my warm winter salad with roast veg and toasted hazelnuts! It’s pretty substantial with the gorgeous earthy puy lentils and lots of crispy roast veg.
Of course you can add any veg you want but I decided on broccoli (so good roasted), cauliflower (my favourite) and sweet red peppers.
And then topped with my tahini dressing, lots of popping pomegranate seeds and crunchy hazelnuts. Seriously tasty.

Did you know I used to work for a salad company? So I know a few things about leaves I’ll have you know 😉 – but my favourites are still peppery rocket and sweet pea shoots.
Oh and spinach of course just for its incredible versatility in both hot and cold dishes.

I hope you enjoy this tasty and nourishing salad xx

Info

 

  4 servings
  20 minutes preparation time
  1 hr cook time

Ingredients

For the roast veg;

  • 1 small head Broccoli sliced

  • 1 small head Cauliflower sliced

  • 2 red Peppers sliced

  • 1 tbsp olive oil

  • Big pinch sea salt

  • Black pepper

     

For the lentils; 

  • 250g puy lentils rinsed

  • Water to cover

     

Dressing for lentils;

  • Juice 1/2 lemon

  • 3 tbsp extra virgin olive oil

  • 1/2 – 1 tsp sea salt

  • 1 tsp Dijon mustard

  • 1 tsp balsamic glaze

  • 1/2 tsp maple syrup

  • 1/2 caraway seeds

  • Black pepper

  • Pinch chilli seeds

     

Tahini dressing;

  • 1 tbsp tahini

  • Juice 1/2 lemon

  • 1-2 garlic cloves

  • 1/4 cup water

  • Big Pinch sea salt

  • black pepper

     

  • 2 handfuls rocket

     

Toppings

  • Pomegranate

  • Toasted Hazelnuts

Directions

To cook the veg;

  1. Pre heat your own to 180c

  2. Firstly cut the veg then transfer to a couple of baking trays, toss in oil and season well.

  3. Roast for aprox 20 minutes then flip and roast for a further 20 minutes or until cooked through.

  4. Note the broccoli may cook quicker then the cauliflower & peppers so keep an eye on it.

     

To cook the lentils;

  1. Add the lentils to a large pan with enough water to cover by a few inches.

  2. Bring to the boil then cook on a low-medium heat for aprox 20 minutes, or until tender.

  3. Make the dressing but adding all the ingredients to a jar, shake to combine.

  4. Pour the dressing over the lentils. Stir to combine.

     

To make the dressing;

  1. Add all the ingredients to a mini chopper and blitz until creamy.

     

To serve;

  1. On a serving platter, layer the lentils, then roast veg, drizzle with the tahini dressing then sprinkle with rocket, pomegranate seeds and toasted hazelnuts.

2 Comments

  1. Kankana Saxena on February 2, 2019 at 5:35 am

    I love the dressing your used and yes salad can be all year round at least in my house as long as it has flavors!

    • Niki on February 11, 2019 at 8:15 pm

      So happy you like!
      My best
      Niki xx

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.